Here's a recipe for Braised Chicken Thigh from Chef de Cuisine Tommy Chang of Small Batch that can be made with a Made In Saucier and Saute Pan!
A native New Yorker and veteran of the United States Army, Tommy Chang was first drawn to cooking because of the unison and methodology exemplified in the great professional kitchens. In 2008, he enrolled at Le Cordon Bleu in Las Vegas where he simultaneously completed over 300 hours of volunteer culinary work. In 2009, he moved back to New York and joined the Michelin-rated team at The Modern (first as an extern and then as a full-time hire). Two years later, Tommy took his first role with Crafted Hospitality as a line cook at Colicchio & Sons. Here, Tommy’s work ethic and dedication separated him — he progressed through every station and, in 2014, was promoted to Sous Chef.
After 5 years at Colicchio & Sons, Tommy was selected to be the opening Senior Sous Chef at Temple Court and, in late 2018, the opening Chef de Cuisine at Crafted Hospitality’s newest restaurant, Small Batch.
Braised Chicken Thigh
Make Ahead of Time
- 20 cloves garlic
- Olive oil
- In a Saucier, add garlic and enough olive oil to cover the garlic. Cover the pan.
- Cook low and slow until the garlic is soft and golden.
- 1 lemon
- Pinch of salt
- Pinch of sugar
- 1 garlic clove, thinly slived
- 1 small Ziploc bag
- 2 Tbsp olive oil
- Cut 1 lemon into thin wheels then remove the seeds.
- Lay them out flat and season them with salt, sugar, and sliced garlic and place them neatly into the Ziploc bag.
- Refrigerate for 5 days until the lemon wheels are slightly translucent. Coat lemon wheels with olive oil for storage.
- 8 Roma tomatoes
- 3 garlic cloves, thinly sliced
- Picked thyme, 5 sprigs worth
- Salt and pepper
- Olive oil
- Preheat the oven to 500 F. Wash and dry Roma tomatoes.
- Cut the tomatoes into halves lengthwise and cut the stems out.
- Lay foil out on a large sheet pan and place the tomatoes cut side down leaving some space in between. Add a light drizzle of olive oil to the tomatoes and place them into the oven for about 5 to 7 minutes or until the skins start to pull away from the sides.
- Take out the tomatoes and let them cool. Turn down the oven temperature to 250 F.
- Once the tomatoes are cooled, peel the skins off and discard. Generously season the tomatoes with salt, sugar, and pepper and place sliced garlic and picked thyme on each tomato. Drizzle olive oil on the seasoned tomatoes and on the cookie tray (just enough that the surface of the pan is covered with olive oil).
- Place them back into the oven set at 250 F and bake for 4 hours.
Braised Chicken Thighs
- 5 bone-in chicken thighs
- Salt and pepper
- 4 Tbsp olive oil
- ⅓ cup chopped salami, chorizo, or bacon
- ½ onion, diced
- 10 cherry tomatoes
- 1 cup dry white wine
- 4 pieces Preserved Lemon, chopped
- 5 cloves of Garlic Confit
- 10 olives, crushed
- 8 Oven-Roasted Tomatoes, chopped
- 1 qt chicken stock (Chef Tommy likes to fortify his store bought chicken stock by adding carrot, celery, and onion, and reducing it by ⅓; if you choose to do this, take into account that the recipe calls for 2 cups and you will be reducing the total amount of liquid)
- 4 thyme sprigs
- Preheat the oven to 325 F.
- Pat dry chicken thighs and season them with salt and pepper. Heat 1 Tbsp of olive oil in a Saute Pan and sear the chicken thighs skin side down on medium heat.
- When the skin is nice and golden, flip and cook the bone side for 2 minutes. Remove the seared chicken thighs from the pan and set aside on a paper towel.
- In the same pan, add 3 Tbsp olive oil and saute salami until it has rendered the majority of its fat.
- Add diced onions and saute until the onions are translucent and then add the cherry tomatoes and cook until slightly blistered.
- Deglaze the pan with white wine and cook the alcohol out, about 8 minutes.
- Once the alcohol is completely cooked out, add the chopped Preserved Lemon, Garlic Confit, crushed olives, and Oven Roasted Tomatoes. Cook this ragout mixture on medium heat for about 5 minutes.
- Turn the heat to low and add back the browned chicken thighs. Pour enough chicken stock into the pan so that the chicken thigh is “iceberged” and the skin is exposed. Add thyme sprigs, cover, and place pan in the oven for 45 minutes.
- Remove pan from the oven, check doneness on the chicken, and readjust the oven temperature to broil. With the cover off, place the pan back into the oven for 15 minutes or until the chicken skin is crispy.